- Prep Time: 20m
- Cook Time: 20m
- Ready In: 40m
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- 1 pound pearl onions, about 1 inch in diameter
- Chicken stock or water (or vegetable stock for vegetarian option)
- Salt and pepper
- Sugar (for brown-braised onions)
Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins.
If you are using frozen pearl onions, defrost and drain them before the next step.
For "white-braised" onions: Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 tablespoon butter, season lightly, cover, and simmer slowly 25 minutes, or until tender.
For "brown-braised" onions: Before braising, sauté peeled onions in one layer in butter until lightly browned. Then add liquid, salt, and 1 teaspoon of sugar; cover and simmer slowly 25 minutes, or until tender.
Uncover, boil off excess liquid, and fold in another tablespoon of butter if you wish. For "creamed" onions add some heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting.